Supply Chain Management
DURATION: 2 Days, 8:00 AM – 5:00 PM (8 hours) FORMAT: Online Training via ZOOM REGISTRATION FEE: P 2,400.00 / participant Register Now!
DURATION: 2 Days, 8:00 AM – 5:00 PM (8 hours) FORMAT: Online Training via ZOOM REGISTRATION FEE: P 2,400.00 / participant Register Now!
DURATION: 2 Days, 8:00 AM – 5:00 PM (8 hours) FORMAT: Online Training via ZOOM REGISTRATION FEE: P 2,400.00 / participant Register Now!
DURATION: 1 Day, 8:00 AM – 5:00 PM (8 hours) FORMAT: Online Training via ZOOM REGISTRATION FEE: P 1,200.00 / participant Register Now!
DURATION: 1 Day, 8:00 AM – 5:00 PM (8 hours) FORMAT: Online Training via ZOOM REGISTRATION FEE: P 1,200.00 / participant Register Now!
DURATION: 1 Day, 8:00 AM – 5:00 PM (8 hours) FORMAT: Online Training via ZOOM REGISTRATION FEE: P 1,200.00 / participant Register Now!
DURATION: 1 Day, 8:00 AM – 5:00 PM (8 hours) FORMAT: Online Training via ZOOM REGISTRATION FEE: P 1,200.00 / participant Register Now!
DURATION: 2 Days, 8:00 AM – 5:00 PM (8 hours) FORMAT: Online Training via ZOOM REGISTRATION FEE: P 2,400.00 / participant Register Now!
DURATION: 2 Days, 8:00 AM – 5:00 PM (8 hours) FORMAT: Online Training via ZOOM REGISTRATION FEE: P 2,400.00 / participant Register Now!
Learn how to document a food safety management system plan based on the principles of HACCP. This 3-day training program aims to equip the participants with the skills and knowledge to document their current HACCP plan in the manufacture of specific/identified food products. DURATION: 3 Days, 8:00 AM – 5:00 PM (8 hours) FORMAT: …
DOCUMENTATION ON HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) Read More »
Learn how to document a food safety management system plan based on the principles of HACCP. This 3-day training program aims to equip the participants with the skills and knowledge to document their current HACCP plan in the manufacture of specific/identified food products. DURATION: 3 Days, 8:00 AM – 5:00 PM (8 hours) FORMAT: …
DOCUMENTATION ON HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) Read More »